Soft Chapati Recipe/ How To Make Layered Chapati) / Soft Congolese Chapati.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is nutritious while all-purpose flour is more accessible.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter is often cheaper.

In a large mixing bowl, combine the all-purpose flour and salt. Stir well so the salt is evenly distributed.

Pour the 80 ml of vegetable oil into the flour. Use your fingers or a spoon to work the oil into the flour until it looks slightly crumbly.

Slowly add the water a bit at a time (you may not need the full 3 cups). Mix as you pour until the dough starts to come together.

Knead the dough for 5–8 minutes until it becomes smooth, soft, and elastic. If the dough feels sticky, sprinkle a bit more flour. If it’s dry, add a splash more water.

Cover the dough with a clean cloth or plastic wrap. Let it rest for 20–30 minutes—this makes the chapatis softer and easier to roll.

After resting, divide the dough into small balls (about golf-ball size). Lightly flour your rolling surface.

Roll each ball into a thin, round disc (about 6–8 inches wide).

Heat a flat pan or skillet (tawa or nonstick pan) over medium-high heat. Place the rolled chapati on the hot pan.

Cook about 30–45 seconds until bubbles form underneath. Flip it and cook the other side for another 30–45 seconds. Flip once more and press gently with a cloth or spatula to help it puff.

Repeat for all dough balls.

You can brush each chapati lightly with oil or butter after cooking. Keep them stacked in a covered container or wrapped in a clean cloth to stay soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens